Instructions: Mix all ingredients and let sit in fridge for several hours or overnight.

Bake at 350 for 45 mins, until puffy and brown. I calculate this to have Skim milk
1/4 c. Sugar 2 T. Cornstarch (measure carefully)

1/2 c. Egg beaters 1 T. Brandy 1 t. Vanilla Whisk milk, sugar, cornstarch and eggs in heavy saucepan until smooth. Watch carefully or it will scorch. Cook over med-high heat until mixture boils and thickens.

Remove from heat. Mix in brandy and vanilla. Serve warm over bread pudding. Custard sauce made be made a day ahead. This sauce is Fat-free

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